Textbook of Lifestyle Medicine. Labros S. SidossisЧитать онлайн книгу.
Appendix C: Food Components of the Mediterranean Diet Cereals Fruits and Vegetables Olive Oil Spices and Herbs Dairy Products Legumes Fish Red and Processed Meat Potatoes Sweets Wine and Spirits
15 Appendix D: Assessment Tools for the Various Lifestyle Components 1. 24‐Hour Dietary Recall 2. Food Frequency Questionnaire 3. The Mediterranean Diet Score (MedDietScore) 4. The 14‐Item Mediterranean Diet Adherence Screener 5. The Short‐Form International Physical Activity Questionnaire (IPAQ) 6. The Athens Physical Activity Questionnaire (APAQ) 7. The Pittsburgh Sleep Quality Index (PSQI) 8. The Berlin Questionnaire 9. The STOP‐BANG Questionnaire 10. The Perceived Stress Scale (PSS) 11. The Zung Self‐Rating Anxiety Scale (SAS) References
16 Glossary
17 Index
List of Tables
1 Chapter 2TABLE 2.1 Technological clashes with our biology.
2 Chapter 6TABLE 6.1 The basic principles of the TLC diet. a
3 Chapter 7TABLE 7.1 Contribution of the main food groups to the Cretan diet (%) compared w...TABLE 7.2 Comparison of the MedD pyramids, published 1993–2011.
4 Chapter 8TABLE 8.1(a) Adjusteda daily mean dietary intakes by report of social eating amo...TABLE 8.1(b) Adjusteda daily mean dietary intakes by report of eating on the run...
5 Chapter 9TABLE 9.1 Physical activity domains. TABLE 9.2 Classification of physical activity intensity. TABLE 9.3 Overview of methods used to assess physical activity. TABLE 9.4 Evolution of physical activity recommendations by the American College...TABLE 9.5 Recommendations for physical activity per age group. TABLE 9.6 The Keys' dietary advice for prevention of coronary heart disease (195...
6 Chapter 12TABLE 12.1 Criteria for clinical diagnosis of the metabolic syndrome. TABLE 12.2 Recommended waist circumference thresholds. TABLE 12.3 Differences between conventional and lifestyle medicine approaches. ...
7 Chapter 13TABLE 13.1 Classification of BMI values in adults. TABLE 13.2 Morbidity risk according to BMI and WC values. TABLE 13.3 Overview of body composition assessment methods. TABLE 13.4Findings on clinical/physical assessment and possible causes/explanati...TABLE 13.5 Laboratory assessments to be considered in obese patients. TABLE 13.6 Overview of dietary assessment methods. TABLE 13.7 Characteristics of dietary assessment methods. TABLE 13.8 Overview of physical activity assessment methods. TABLE 13.9 Level of intervention based on BMI and WC values. TABLE 13.10 The Edmonton Obesity Staging System. TABLE 13.11 Dietary approaches that can produce weight loss in obese adults. TABLE 13.12 The Schofield equations for the estimation of BMR. TABLE 13.13 Physical activity guidelines for adults 18–64 years. a TABLE 13.14 Overview of techniques used to facilitate behavior change.
8 Chapter 14TABLE 14.1 Criteria for the diagnosis of diabetes mellitus. TABLE 14.2 Goals of nutrition therapy for patients with T2DM. TABLE 14.3 Widely used non‐nutritive sweeteners. TABLE 14.4 The average glycemic index of common foods. TABLE 14.5 Carbohydrate content of major food groups. TABLE 14.6 Key topics for nutrition education in patients with T2DM. TABLE 14.7 Recommended dietary changes for the management of T2DM.
9 Chapter 15TABLE 15.1 Guidelines for the classification of blood pressure levels. TABLE 15.2 Protocol for blood pressure evaluation in clinical practice. TABLE 15.3 Suggested lifestyle interventions for patients with hypertension. TABLE 15.4 Sodium content of major food groups. TABLE 15.5 Recommended dietary changes for the management of hypertension. TABLE 15.6The “Five As” for a smoking cessation strategy for routine practice....
10 Chapter 16TABLE 16.1 Physical and chemical characteristics of plasma lipoproteins. TABLE 16.2 Assessment of lipidemic profile. TABLE 16.3 Treatment goals for increased plasma LDLC levels. TABLE 16.4 Treatment targets and goals for cardiovascular disease prevention. TABLE 16.5 Impact of changes in macronutrient intake on blood lipid levels. TABLE 16.6 Food choices to improve the overall lipoprotein profile.
11 3TABLE C.1 Compositional features of fruits and vegetables. TABLE C.2 Phytochemicals: functions and presence in fruits and vegetables. TABLE C.3 Olive oil classification. TABLE C.4 Use of common herbs and spices. TABLE C.6 Beans and legumes with high protein content. TABLE C.7 Seasonality of fish in the Mediterranean region.
List of Illustrations
1 Chapter 1FIGURE 1.1 The Illness‐Wellness Continuum.FIGURE 1.2 Six Dimensions of Wellness Model. ©1976 Bill Hettler, MD.
2 Chapter 2FIGURE 2.1 Results of the Global Burden of Disease Collaborative Network, Gl...FIGURE 2.2 Probability of dying from the four main noncommunicable diseases ...FIGURE